Open AccessPhysicochemical characteristics, viability of starters, total phenolics and antioxidant activities of functional yoghurt supplemented with extracts from Hylocereus polyrhizus, Hibiscus sabdariffa and Peristrophe bivalvis
Author(s) -
Minh Phuoc Nguyen
Publication year - 2021
Publication title -
plant science today
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.204
H-Index - 6
ISSN - 2348-1900
DOI - 10.14719/pst.2021.8.1.1009
Subject(s) - hibiscus sabdariffa , syneresis , food science , chemistry , hibiscus , anthocyanin , antioxidant , carica , dpph , functional food , flavonoid , traditional medicine , botany , biology , biochemistry , medicine
Hylocereus polyrhizus, Hibiscus sabdariffa and Peristrophe bivalvis contain a great source of anthocyanin with excellent antioxidant property. Consumers highly appreciate the Yoghurt enriched with phenolics originated from plant. This research evaluated the possibility of yoghurt incorporated with pigment extract from Hylocereus polyrhizus, Hibiscus sabdariffa and Peristrophe bivalvis. Total acidity, syneresis, viability of starter culture, total phenolic content, free radical-scavenging activity of the enriched yoghurt were observed. Results showed that there was significant difference of total acidity, syneresis among yoghurt samples. Meanwhile there were a dramatic increasing of viability of starter culture, total phenolic content, free radical-scavenging activity in the enriched yoghurt compared to the control. Lactobacillus acidophilus retained high viability during storage due to functional prebiotic of plant extracts. Hibiscus sabdariffa extract would be a promising alternative for the enriched yoghurt with better health benefits.